A week ago, my local grocery store had a sale on apples. Five pound bags for 99 cents! Not per pound, but for the whole bag! I bought a bag each of Fuji, Gala and Braeburn. We couldn’t eat them fast enough, though. I was going to make apple pie (I’ve never made apple pie before) but decided on apple turnovers instead so I can make single serving sizes and freeze the rest.
The apple filling was adapted from the apple pie recipe at the Joy of Baking website. And instead of buying ready-made puff pastry, I decided to learn how to make my own. (Hey, I’m a new baker. I like to try new things!) I used the Quick Puff Pastry recipe from Cooking.com. I thought it would be a lot of work but it was just like making Ciabatta bread. You roll, fold and let the dough rest–in this case ,CHILL! Do these several times and your puff pastry is ready for your filling. I added a sprinkling of cinnamon sugar on top before baking to get that “cinnamony sweetness” similar to McDonald’s apple pie. Don’t cringe! I love the 2for$1 apple pie from McDonalds! (Although I like the taro pie from McDonald’s in Manila better. But that’s for another experiment….)
- 6 – 7 peeled and cored apples Braeburn, Fuji or Gala, about 700 grams sliced
- 1/4 cup sugar
- 1/4 cup honey
- 3 tbs lemon juice
- 1 tbs cinnamon
- 2 tsp nutmeg
- 1 tbs cornstarch
- 2 tbs cinnamon sugar for sprinkling
- 1 pound Quick Puff Pastry (recipe follows)
- 1 egg plus 1 tbs water for egg wash
- Place sliced apples in a bowl. Add sugar, honey, cinnamon, nutmeg and lemon juice. Mix well until all slices are coated. Leave at room temperature for at least 2 hours.
- Transfer apple slices to a strainer. Place stainer on a bowl and drain the juices until you get at least 1/2 cup. Transfer apple slices back to the bowl.
- Prepare puff pastry. Roll into a rectangle and cut into 4 x 4 inch squares. Chill for 20 minutes.
- In the meantime, butter or grease a microwave-proof glass bowl. Add the drained juice from the apples and microwave for 7-8 minutes until reduced to half. Set aside. Add corntarch to apple slices and stir. Pour reduced juice and mix until thick.
- Place about 1/4 cup of apple slices on center of pastry. Fold in half to make a triangle. (Or cut into rounds and fold in half to make half circles. My triangles didn’t look so perfect so I ended up with odd shaped turnovers!) Seal edges with a fork.
- Preheat oven to 400F. Place pastry on a baking sheet lined with parchment paper or silpat. Brush top with egg wash. Place two slits on top then sprinkle with cinnamon sugar. Chill for 20 minutes before baking for 30 minutes or until golden brown.
- Cool in wire rack for at least 45 minutes. Serve warm with ice cream or whipped cream.
Quick Puff Pastry Dough (This recipe yields 2 pounds of dough. I only used one pound and froze the rest.)
- 4 cups all purpose flour
- 2 cups cold butter
- 1 tsp salt
- 1 1/4 cup ice water.
- In a large mixing bowl stir together flour and salt. Cut the cold butter into 1/2-inch-thick slices (not cubes). Add the butter slices to the
flour mixture; toss till butter slices are coated with the flour mixture and are separated. Pour ice water over the flour mixture. Using a
spoon, quickly mix (butter will remain in large pieces and flour will not be completely moistened).
- Turn dough out onto a lightly floured surface. Knead dough 10 times by pressing and pushing dough together to form a rough-looking
ball. Shape dough into a rectangle (dough still will have some dry-looking areas). Make the corners as square as possible. Slightly
- Working on a well-floured surface, roll the dough into an 18×15-inch rectangle. Fold crosswise into thirds to form a 15×6-inch
rectangle. Give dough a quarter turn, then fold crosswise into thirds to form a 5×6-inch rectangle and to create 9 layers. Repeat the
rolling, folding, turning, and folding process once more, forming a 5×4-inch rectangle. Wrap dough with plastic wrap. Chill for 20
minutes. Repeat the rolling and folding process 2 more times. Before using, chill dough for 20 minutes more. To use dough in a recipe,
cut in half crosswise with a sharp knife.